Butterscotch Brownies

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Delightful Butterscotch Brownies are the stop-you-in-your-tracks delicious treat you’ve been searching for! Try them once, and you’ll be making these fudgy brownie-blondie swirled treats for all of your fall and winter get-togethers.

• The best of both worlds: This brownie-blondie mashup is known as a browndie. Yes, it’s so special it got its own name!
• Ready in about an hour: You can whip these mouthwatering bars up quickly.
• Fudgey bliss: These baked treats are rich, moist, and delightfully intense.
• No machine needed: Mix up this simple recipe by hand.
• Instantly iconic: Everyone’s favorite flavors come together in this striking dessert. You’ll be baking them on repeat!

You will have to try “browndies” for yourself to realize just how special they are. I often find myself torn between making the deep chocolate intensity brownies and the brown-sugar goodness of blondies, but these Butterscotch Brownies are the ultimate mash-up that gives me everything I crave!

When I make these, if I have time, I follow the method for 100-hour brownies to improve their flavor and texture. I mix up the batter, refrigerate it for three days, and then bake the brownies and put them back in the fridge for another 24 hours. This aging of brownie batter is similar to the technique I suggest for cookie dough. It improves both the texture and the flavor, giving you the most fudgy, flavorful, chewy butterscotch brownies. You can make them ahead too—these browndies freeze beautifully for up to two months. I like to warm them through slightly after thawing them overnight in the fridge.

Table of Contents

• What are Butterscotch Brownies?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Butterscotch Brownies
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More Brownie Recipes

What are Butterscotch Brownies?

• Butterscotch Brownies is a baked treat that combines two batters—rich chocolatey brownie and buttery blondie—swirled together and topped with extra butterscotch chips to make one fudgy dessert bar.
  • Flavor: Intense cocoa, deep butterscotch, warm molasses, comforting vanilla
  • Texture: Moist, rich, fudgy with a caramelized, slightly crispy top.
  • Main ingredients: Butter, brown sugar, cocoa, butterscotch chips, eggs, vanilla extract
  • Great for: Kids’ parties, holiday get-togethers, snacks, team dinners, gifting, bake sales, Halloween celebrations, December holiday parties
• The browndie trend of combining brown sugared blondies with rich chocolate brownies was one of the deliciously fun creations of the hybrid dessert trend that started in the early 2000s. From cake pops to cronuts, to brookies, the creative experiments in the kitchen led to baked goods that combine the best parts of classics to make an outrageously wonderful new treat.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• 9×13-inch (12x33cm) baking pan
• Parchment paper
• Whisk
• Sieve
• Silicone spatula
• Thin knife

Key Ingredients and Substitutes

For the brownie batter

Eggs

• Eggs bring the ingredients together into a structured batter.
• Additionally, eggs add richness and moisture, contributing to the fudgy texture.
• Substitute: You can use a flax egg here instead. In place of every egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and allow to sit for 5 minutes before using.
  • For more substitution ideas, see my guide on The 12 Best Egg Substitutes for Baking Recipes.

Granulated sugar

• Granulated sugar sweetens the Butterscotch Brownies.
• Importantly, sugar contributes to the shiny, crinkly top.
• Substitute: You can use the same amount of coconut sugar.

Dark brown sugar

• The molasses in dark brown sugar provides its signature moist texture and deep flavor, and helps make the Butterscotch Brownies fudge.
• Make your own dark brown sugar to use here!

Butter

• Butter gives these butterscotch brownies a moist, pleasantly gooey texture.
• In addition, butter adds a rich note of nutty, creamy flavor.
• Importantly, the water contained within the butter steams as the brownies bake, which gives the brownies lift.
• Substitute: You can use an equal amount of coconut oil, but note that it will make these browndies denser.

Vegetable oil

• Using vegetable oil (which, unlike butter, is liquid at room temperature) along with butter makes this butterscotch brownie recipe extra moist.
• Substitutes: You can use the same amount of melted, slightly cooled, coconut oil. Note that it will contribute a subtle coconut flavor.

Vanilla extract

• Vanilla extract enhances the chocolate taste.
• Substitute: Use an equal amount of vanilla bean paste if you prefer.

Salt

• Salt enhances the chocolate flavor.

All-purpose flour

• All-purpose flour gives these bars structure.
• Substitute: For a gluten-free option, use a 1:1 gluten free baking mix, like my Easy Almond Flour Baking Mix, or another gluten-free flour, in place of the all-purpose flour.

Unsweetened cocoa powder

• Unsweetened cocoa powder provides the chocolate flavor in these browndies.
• Substitute: Use the same amount of Dutch-process cocoa if you’re looking for a rounder, mellower chocolate flavor.

For the blondie batter

Butter

• Butter gives the bars moisture and richness.
• Additionally, butter contributes to the chewy texture.
• Substitute: You can use the same amount of coconut oil.

Dark brown sugar

• Dark brown sugar contributes sweetness to this butterscotch brownies recipe.
• Importantly, it’s the combination of brown sugar and butter that creates the mellow, buttery, molassesy butterscotch flavor.

Eggs

• Eggs help bind the batter.
• Additionally, eggs give the blonde brownies richness.
• Substitute: Use flax eggs (for each egg, mix 3 tablespoons of ground flaxseeds with 1 tablespoon of water and let sit for 5 minutes before mixing into the batter).
  • My guide to using egg substitutes in baking has more suggestions for egg-free baking.

Vanilla extract

• In the blondie batter, vanilla extract intensifies the butterscotch flavor.
• Substitute: You can use the same amount of vanilla bean paste.

Salt

• Salt is necessary to accentuate the flavors and keep the brownies from being too sweet.

All-purpose flour

• All-purpose flour gives the brownies structure plus a satisfying chew.
• Substitute: You can also use a 1:1 gluten-free baking mix, like my Easy Almond Flour Baking Mix, or another gluten-free flour, instead of all-purpose flour.

Butterscotch chips

• The chips add an extra layer of sweet butterscotch flavor.
• Importantly, the chips contribute to the lovely, gooey texture. and a wonderfully caramelized top.
• Substitute: Use the same amount of white chocolate chips for a creamy-sweet flavor.

How to Make Butterscotch Brownies

1. Prepare to bake: Preheat the oven to 350°F (180°C). Butter and line a 9×13 inch (23×33 cm) pan with parchment paper. Set aside.

To Make the Brownie Batter

2. Mix wet ingredients: In a large bowl, whisk together the eggs, white sugar, melted butter, oil, vanilla, sugar, brown su and salt until smooth.

3. Sift dry ingredients and mix with wet ingredients: Sift the flour and cocoa powder over the wet ingredients. Gently fold the dry ingredients into the wet ingredients until just combined. Set aside.

To Make the Blondie Batter

4. Combine wet ingredients: In a medium bowl whisk together the melted butter, brown sugar, eggs, vanilla and salt until smooth and no lumps.

5. Mix wet and dry ingredients, add chips: Sift in the flour and mix into the wet ingredients until just combined, then fold in ½ cup (3 oz/85 g) of butterscotch chips.

Assemble and Bake

6. Add batter to pan and swirl: Alternate adding dollops of brownie and blondie batter into the prepared pan, then take a thin knife and zig-zag it through the batters once in each direction to swirl them. Top with the remaining ¼ cup (1½ oz/43 g) of butterscotch chips.

7. Bake: Bake for about 35 minutes, or until just set in the middle. Take care not to over-bake, as the brownies won’t be as fudgy in the center.

8. Cool and serve: Let cool completely before cutting into desired sizes.

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

• Overnight chill: This is already quite rich and intense, but for an even deeper flavor, you can age your batter in the refrigerator overnight after assembling and before baking.
• Perfect texture: Be sure not to overbake the Butterscotch Brownies. When they’re done, they’ll be firmer along the edges and still a bit soft (but not wet) in the middle.
• Crunch and flavor: If you like nuts, you can add 1 cup (5 oz/142 g) of chopped pecans or walnuts to the brownie batter.
• Swirl trick: When swirling the two batters together, swirl only once in each direction so that the batters remain distinct.
• Neat cuts: Brownies can be sticky and difficult to cut. To get neater slices, cut them while cold: Wrap the cooled brownies well, and chill them overnight before cutting.
• Pastry chef secret: Use the 100-hour method on this batter by making and storing it in the fridge for three days, and then bake the brownies and hold them in the fridge for another day. The flavor will be greatly improved, and the texture will be even fudgier.
• Chocolate variation: If you don’t have butterscotch chips, you can use white chocolate chips instead.
• Ingredient quality counts: Use your best cocoa powder for the ultimate flavor and richness.
• Perfect set and texture:  I like to bake these the day before I need them, so the texture is better and fudgier. Also, the flavor will be more enhanced.
• Top secret: These browndies have two types of tops on their swirled surface. The fudgie batter bakes up with a shiny, slightly crisp top, and the butterscotch batter has a caramelized candy top.

Make Ahead and Storage Instructions

• Make-ahead tips:

  • You can make these butterscotch chocolate brownies four days ahead, which is convenient, and gives them incredible flavor and texture.
    • Make the dough, wrap well, and refrigerate for three days.
    • Bake the brownies, cool, wrap well, and return to the fridge for another day before serving.
    • See my recipe, 100-Hour Brownies, for more information on aging dough.
  • For a quicker option, simply age the batter overnight before baking. After thawing in the fridge overnight, warm them through slightly before serving.
  • Additionally, you can bake the brownies, cool, wrap well, and refrigerate for one night before serving.
  • For more extended storage, freeze the baked and cooled butterscotch brownies for up to two months.

• How to store leftovers:  

  • Store in an airtight container at room temperature for up to three days.

FAQs

Can I make these brownies gluten-free?

• Yes you can make these brownies gluten free.
• Use the same amounf of a 1:1 gluten-free baking mix, like my Easy Almond Flour Baking Mix or another gluten-free flour, instead of the all-purpose flour.
• Additionally, be sure your other ingredients are certified gluten-free.

How do I make the butterscotch brownies without eggs?

• To make the butterscotch brownies without eggs, use a flax egg here instead. In place of every egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and allow to sit for 5 minutes before using.
  • For more substitution ideas, see my guide on The 12 Best Egg Substitutes for Baking Recipes.

What are some mix-ins I can add to this recipe?

• Mix in 1 cup (5 oz/142 g) of chopped toasted walnuts or pecans.
• Add the same amount of toffee morsels to intensify the butterscotch vibe.
• For a tropical note, add lightly sweetened flaked coconut to the brownie batter.
• Swirl store-bought or homemade caramel sauce into the batter.
• Sprinkle some flaky sea salt on top of the batter for delicious flavor and crunchiness.

How do you like to serve these Butterscotch Brownies?

• Serve warm or cold with vanilla ice cream.
• Top with whipped cream, chocolate whipped cream, or coconut whipped cream.
• Make a mini sundae with Butter Pecan Ice Cream, and Chocolate Sauce.
• Use the brownies as a base for a trifle.

More Brownie Recipes

• Marbled Pumpkin Pie Brownies
• Chewy Mochi Brownies
• Caramel Brownies
• Skillet Brownies
• Chocolate Peanut Butter Brownies

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